Pumpkin Chocolate Chip Muffins

I wanted to make a new muffin today and since I no longer have to monitor Charleys pumpkin intake I was searching for one that I could make with egg replacer and pumpkin. That way both him and I could eat them. I found the recipe below at urbanposer.blogspot.com. They turned out great with the egg replacer. But i messed up! Not until the muffins were cooling did I realize I had used a can of organic pumpkin PIE filling instead of plain ol’ pumpkin. Which leads to reading the ingredients and bam! cane sugar! Off to make another patch of muffins that are truly sugar-free.

Best Ever Almond Flour Pumpkin Muffins

2 large room temp eggs (or 4oz if using farm eggs, as their size is not regulated)2013-01-21 15.12.38
1/2 cup pumpkin puree (from a roasted pie pumpkin, others have used canned & said it worked great)
1/3 cup raw local honey
1/4 cup coconut oil
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Enjoy Life Chocolate Chips
Preheat oven to 325.
In a large mixing bowl, combine eggs, pumpkin, honey, oil and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
In a separate bowl, combine the almond flour, baking soda, salt and spices together.
Add the dry ingredients to the wet and mix till well combined, with no visible lumps.
Stir in the chocolate chips (optional)
Pour the batter into prepare muffin cups/pan. About 2/3 full, smoothing the tops.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

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